Thin Mint Pie...

• 45 Thin Mint Cookies, divided use
• 1/4 cup (1/2 stick) butter, melted
• 1 pkg. (8 oz.) cream cheese, room temperature
• 1/3 cup sugar
• 8 ounces thawed Cool Whip Topping
Directions
1. Place 24 Thin Mints into the bowl of a food processor and pulse until the cookies have been crushed into fine crumbs; mix with butter until well blended.
2. Press firmly onto bottom and up sides of 9-inch pie plate. Refrigerate crust while preparing filling.
3. Coarsely chop the remaining (21) cookies; set aside. Beat cream cheese and sugar in medium bowl with electric mixer on medium speed until light and fluffy. Add chopped cookies and whipped topping; folding gently until well blended. Spoon into prepared crust.
4. Refrigerate at least 2 hours or until firm. Garnish with whipped topping and additional cookie crumbs.

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